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Culinary Arts & Hospitality

A culinary student works with an instructor

The Culinary Arts program provides comprehensive culinary training over a two-year, four-course curriculum where students can earn industry-recognized credentials. The program covers the full breadth of the food service and hospitality industry, from fundamentals to advanced cuisine and baking. Students begin by learning culinary basics like food safety, sanitation, knife skills, nutrition, and customer service. They develop skills in food production, following recipes, plating, cost control, and kitchen operations. Advanced courses explore regional and international cuisines, recipe research and development, menu planning, purchasing, and managing commercial kitchens. The baking/pastry course focuses on the science of breads, desserts, decorating techniques, ingredient selection and new product development. Throughout the curriculum, students gain critical workplace skills like management, leadership, marketing, and communications necessary for culinary careers.

REQUIRED COURSES

Year One | Culinary A
  • Hospitality Fundamentals
  • Fundamentals of Food Production
2 credits 
 
Year Two | Culinary A
  • Dining Room Service Operations
  • Restaurant Management
2 credits 
 
Year One | Culinary B
  • Hospitality Fundamentals
  • Fundamentals of Food Production
2 credits
 
Year Two | Culinary B
  • Contemporary Cuisine
  • Baking and Pastry Arts
2 credits